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No chemicals, no preservatives.

The most natural way to taste Uni.


This Uni is cracked open, cleaned, and returned to

salt water with the same salinity as the sea.

Without using any preservatives or hardening agents,

this is purely natural and you get a distinctive sweetness and creamy texture.

Hokkaido's Riches

The taste of uni is largely dependent on it's diet. In Hokkaido, Japan's northernmost prefecture, sea urchins feast on world class sea kelp - a delicacy in it's own right. This produces a rich, complex flavor that's coveted by sushi lovers everywhere

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